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Delectable and delightful
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Exotic recipes to test your culinary skills
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VARIETY FOR THE PALATE Barbequed chicken and (right) corn dog
Nothing like pleasing your guests and family with exotic food that's interesting to look at and yummy to taste.
Barbequed chicken
Ingredients
Chicken leg boneless, with knuckle and skin on: 1
Chicken breast, boneless with skin on: 1
For marinade
Onion puree: 2 tbsp
Garlic puree: 1tbsp
Mustard: 1 tsp
Tomato puree: quarter cup
Salt and pepper: to taste
For the glaze
Tomato ketchup: 2 tbsp
Tabasco: half tsp
Hoisin sauce: 1tbsp
Honey: half tbsp
Jack Daniels whiskey: 4 tbsp
Method
Marinate the chicken with the above-mentioned items and keep aside for two hours. On a preheated grill, brand the chicken skin side, to get cross marks. In a GN tray, place the chicken with the marinade and cook at 160 degrees for 10 minutes. Turn the side and continue cooking for another 10 minutes. Chill till required. Prior to serving, mix all the ingredients for the glaze and brush the chicken portion with the glaze. Heat the chicken on a griddle, turn the side, brush with the glaze and serve accompanied with sour cream, chives on baked potatoes and lettuce salad.
Corn dog
Ingredients
For corn meal batter:
Flour: 1 cup
Corn meal: two-third cup
Sugar: 2 tbsp
Baking powder: one-and-a-half tsp
Salt: half tsp
Butter: 2tbsp
Large egg, beaten: 1
Milk: three-fourth cup
Chicken franks: 8
Wooden skewers dipped in water overnight: 8
Oil: for frying
Vegetarian option
Mashed potatoes: 2
Grated cottage cheese: 75gm
Grated Kraft cheese: 50gm
Jalapeno, diced: 2
Dried oregano: half tsp
Fresh parsley, chopped: 2tbsp
Salt and pepper: to taste
Fresh bread crumbs: as required
Hot dog buns: 2
Lettuce, potato wedges, apple raisin salad
Method: To make the batter, combine flour, cornmeal, sugar and salt in a bowl and mix until crumbly. Add the beaten egg and milk and mix lightly.
For the veg corn dogs, mix all the ingredients, except the bread crumbs.
Check consistency. If the mixture easily adheres to a skewer in the shape of a sausage, proceed. If the mixture is slightly loose, add the bread crumbs until the desired result is achieved. Approximately 75 gm of mixture should be put on to the skewer. Dip into the batter and fry in preheated oil. Drain on a kitchen towel and serve as specified below.
For the non-veg corn dogs, pat the chicken franks dry and pierce lengthwise with the skewers. Dip each one in batter, coating as evenly as possible.
Note: for both the veg and non veg option, use tongs to hold the pierced skewers and use a palette knife to evenly spread the batter.
Deep fry till golden brown. Serve in hot dog buns with lettuce and a squeeze of mustard. Serve with potato wedges and apple raisin salad.
RAKESH GHAI (THE WRITER IS EXECUTIVE CHEF, ITC HOTEL KAKATIYA SHERATON AND TOWERS)
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